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Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Here is a tried and true Welch's frozen concentrate recipe:
1 gallon
4 cans of Welch's 11.5oz frozen concentrate (flavor of choice except white grape raspberry. It ferments to be very tart)
1 TBS or 3 tea bags of favorite black tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (I like lalvin 71b for its tendency for making nice young wines)
This is very simple. Just mix everything together even the tea just loose in the must and only add half your water at first. Shake up and aerate the jug/carboy well. Add the remaining water. Rehydrate yeast per package directions and pitch yeast. This should be finished fermenting in 1-2 weeks. Cold crash if possible and this should be crystal clear with very tightly packed lees in another 1-2 weeks. Siphon off the clear liquid into bottles. Done! If you want a sweeter wine the siphon off the clear liquid into another jug and add 1 crushed Camden tablet, 1/2 tsp of sorbate and 12 hours later 1 can of concentrate. Watch the wine for another week to make sure fermentation does not pick up and then feel free to bottle.
1 gallon
4 cans of Welch's 11.5oz frozen concentrate (flavor of choice except white grape raspberry. It ferments to be very tart)
1 TBS or 3 tea bags of favorite black tea (I like earl grey)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Water to 1 gallon
Yeast (I like lalvin 71b for its tendency for making nice young wines)
This is very simple. Just mix everything together even the tea just loose in the must and only add half your water at first. Shake up and aerate the jug/carboy well. Add the remaining water. Rehydrate yeast per package directions and pitch yeast. This should be finished fermenting in 1-2 weeks. Cold crash if possible and this should be crystal clear with very tightly packed lees in another 1-2 weeks. Siphon off the clear liquid into bottles. Done! If you want a sweeter wine the siphon off the clear liquid into another jug and add 1 crushed Camden tablet, 1/2 tsp of sorbate and 12 hours later 1 can of concentrate. Watch the wine for another week to make sure fermentation does not pick up and then feel free to bottle.
winenoob66
Active Member
If its in a tea bag just leave it in the bag
I actually tear the tea bag open. I just had one experience a long time ago where I left the tea bags intact through primary but probably left it in too long and the tea bag started to break apart leaving these floaty bits in my mead I had to filter out.
winenoob66
Active Member
Hmm 2 threads I posted on and both times Arpolis has taught me something new. 
winenoob66
Active Member
In here you will learn a lot more and faster than watching vidz on youtube.
What kind of OG do you get with this?
I usually get about 1.080 but I think I am heavy handed on the water and may have a volume slightly over 1 gallon. So if you are closer to a gallon I could see this going to 1.086 - 1.090.
Thanks.
I havn't tried backsweetening any of my concentrate wines yet. But I do have 4 different 1 gallon batches of concentrate wines that I will be backsweetening in the coming weeks just to give it a try.
